Brisket 2 ways

Went to find a nice packer today, none looked that great so I ended up with a pretty nice flat that was identical in cost to the much larger packer. Never bought just the flat for that exact reason. Decided to split in half, 1 half going into sous vide at 147 for 24 hour, will be cold shocked and then smoked tomorrow night.
2nd half got injected with kosmos and rubbed with tatonka dust. First try going hot and fast for dinner tonight , on yoder at 1220pm, checked bark at 165 and liked it so it got wrapped at 220pm with a little broth. Will take to probe tender, let out steam and wrap for a couple hours before eating.